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Regency Gothic Banquet

by Gillian Polack

The chef has examined our menu. I wasn’t there, but the Conflux chair used the word ‘excited’ to describe his reaction. The head chef at a major hotel gets excited about a menu? This suggests to me that the banquet is going to be very, very good :). The moment he’s adjusted it to reality, I’ll post it here. We get to dine in two and a half months.

By ‘adjusted to reality’ I mean that I’m not a chef and all the food history in the world won’t make up for a dish that causes problems - we’re expecting that he will fix the menu so it works for cooking and service and costing. What his excitement means is it will still be authentic and fabulous. He has a history of only making the adjustments that are essential and keeping to the heart and spirit of a menu. I’ve never met him (I’m a bit shy - it feels cheeky to give him menus and recipes when he’s forgotten more about food than I’ll ever know), but I like working with him.

People who attend the sort of feast at science-fiction conventions where turkey and potatoes ‘represent’ Medieval food, eat your heart out :). Not that eating one’s heart is a part of early nineteenth century English cuisine (in case you were wondering).

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Posted in Announcements, recipe tests on July 4th, 2007

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